$100

TEQUILA POPUP DINNER

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Citygarden

801 Market Street

St. Louis, MO 63101

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A FINE TEQUILA IS MEANT TO BE SAVORED

Join us for a 5-course dinner in tribute to this centuries-old spirit. Savor one-of-a-kind cocktails made with five different tequilas paired with exquisite dishes.

Celebrate with us under the stars in the unique urban oasis that is Citygarden.

For guests that want to join us early, join us for a tequila tasting with Tequila Ocho. Tequila Ocho demonstrates that “terroir” exists in agave. Ocho’s single estates show through their distinct aroma and character. Ocho is the first tequila to designate both the year it was produced and the precise field from which the family grown agaves were sourced.Each batch comes from a different field or rancho contributing distinctive characteristics of that place.


OUR CHEFS AND BARTENDERS

REX HALE
Executive Chef, Boundary (at the Cheshire) and Three Sixty (at the Hilton)
In 1990, Food & Wine Magazine named Rex among America's rising culinary stars and he was nominated as best Chef of the Midwest by the James Beard Foundation. His resume of work includes The Cascades Hotel in South Africa, Jumby Bay Island Resort in the Antigua, Ojai Valley Inn & Spa and Little Dix Bay Resort in the British Virgin Islands. While working in Ojai, California, he coined "California coastal harvest" for the bounty of food and wine found in the Central Coast and received recognition from the James Beard Foundation.

FRANK MCGINTY
Former chef and acclaimed guest chef at popups throughout St. Louis, including This Is Not A Restaurant at the BHIVE at Brennan's; Marketing Director of Kaldi's Coffee
Frank McGinty attended Apicius Culinary Institute of Florence, Italy and studied business administration at Lindenwood University.

KEVIN ARNDT
Bartender
Kevin Arndt has been a bartender in St. Louis for seven years, most notably Juniper, Blood and Sand and The Royale. He believes in approachable, well-made cocktails using high quality ingredients.

TYLER BAUBLITZ
Bartender, Mission Taco Joint

NICK DIGIOVANNI
Bar Manager/Lead Barman, Publico
Nick Digiovanni has a deep appreciation for rum and agave spirits, is a sneaker enthusiast and lover of contemporary/modern/pop art.

KYLE HARLAN
Beverage Director, Mission Taco Joint | Tilford Restaurant Group
Kyle Harlan's certifications include CRT, Carribean Rum, Barsmarts, and Barsmarts Advanced. He regularly attends cocktail conferences all over the country and has mingled with some of the finest and the funniest in current and past bar history, with several of his drinks published internationally. He is working on amassing the largest mezcal collection in St. Louis.

LUCAS RAMSEY
Bartender, Nixta


THE ESSENCE OF MEXICO

Tequila is made from the blue agave plant, only in the area surrounding the city of Tequila and limited municipalities in the states of Guanajuanto, Michoacan, Nayarit and Tamaulipas. There are around 2,000 tequila brands in production today.

The red volcanic soil in the region around the city of Tequila is particularly well suited to the growing of the blue agave, and more than 300 million of the plants are harvested there each year. Agave grows differently depending on the region. Blue agaves grown in the highlands Los Altos region are larger in size and sweeter in aroma and taste. Agaves harvested in the lowlands, on the other hand, have a more herbaceous fragrance and flavor.

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Citygarden

801 Market Street

St. Louis, MO 63101

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Refund Policy

Refunds up to 7 days before event

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